Oil used for manufacturing of ice rind mooncake

Abstract

The invention relates to an oil used for manufacturing of an ice rind mooncake. The oil mainly comprises the following components by weight: 10 to 20 parts of animal fat, 65 to 105 parts of plant fat and 1 to 2 parts of an emulsifier. The oil used for manufacturing of the ice rind mooncake has the following advantages: with the oil, the wrapper of the mooncake has good plasticity and processability, and the ice rind mooncake can be stored at normal temperature.

Description

technical field [0001] The invention relates to a grease, in particular to an oil used for making snowy moon cakes. technical background [0002] The fifteenth day of the eighth lunar month is the traditional Mid-Autumn Festival in my country, and moon cakes are an indispensable traditional food. After thousands of years of development and evolution, there are now many kinds of mooncakes. Snowy mooncakes have changed from the traditional method without baking, and can be stored in cold storage. The skin is soft and white and slightly transparent. The taste is unique and sweet but not greasy. It is favored by consumers, especially young people and white-collar workers. The traditional fats and oils currently used do not have the function of making the mooncake dough shape, and the finished mooncake dough is very sticky, which not only makes the dough stick to the production machine during the production process, but also snowy mooncakes need to be heat-processed first, and t...

AI Technical Summary

Problems solved by technology

The traditional fats and oils currently used do not have the function of making the mooncake dough shape, and the finished mooncake dough is very sticky, which not only makes the dough often stick to the production machine during the production process, but also snowy mooncakes need to be heat-processed first, and then Frozen and set, the ice skin mooncakes after production also need to be frozen for storage and transportation, otherwise, the snow skin mooncakes will collapse and deform within an hour, and then the skin and filling will separate and deteriorate

[0003] Therefore, we need an oil for making snowy mooncakes, so that the mooncake dough has good plasticity and processing properties, and can be stored and transported without refrigeration, and can be stored at room temperature, but still has the appearance and taste of refrigerated snowy mooncakes